Categories: Soup

Ingredients

• 2 tbsp. olive oil
• 7 medium carrots, chopped
• 7 celery ribs, chopped
• 1 medium onion, chopped
• 3 medium zucchini, chopped
• 2 yellow summer squash, chopped
• 2 bay leaves
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 1/4 tsp dried sage leaves
• 1/8 tsp crushed red pepper flakes
• 3 garlic cloves, finely chopped
• 2- 15.5 oz. cans great northern beans, rinsed and drained, divided
• 15 oz. can crushed tomatoes
• 2- 32 oz. cartons chicken broth
• 1 cup uncooked ditalini pasta
• 12 cups chopped fresh spinach

Directions

1. In a 6-qt. stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squashes are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.

2. Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.

3. Stir in pasta and remaining beans; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes. Discard bay leaves. Stir in spinach; cook until spinach is wilted.

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